I could not resist the allure and challenge of making a Roggenbier, a medieval ale composed of rye malt, barley malt and wheat. To this number, I added a touch of chocolate malt. I plan to add Brettanomyces in secondary fermentation for earthy complexity.

The Roggenbier ingredients are at the ready, including a Hefeweizen IV Ale yeast.

Method: Brew in a Bag (BIAB) -- ideal for apartment brewing in the fine City of LA. Micro-scale brewing is fast and easy -- you can breeze through several batches a week if you're inclined. It's a great way to test a recipe before committing to a large batch.

I can't wait to sample this Roggenbier and raise a toast to medieval drinkers refreshed by a rye beer. Here, you see the various malts which will be pulled away from the wort when we lift the bag from the pot after the mash.